Download PDF Meat: A Kitchen Education, by James Peterson
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Meat: A Kitchen Education, by James Peterson
Download PDF Meat: A Kitchen Education, by James Peterson
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Amazon.com Review
Fall into Cooking Featured Recipe from James Peterson's Meat: Roast Rack of Lamb Meat is based on the seemingly paradoxical philosophy that we should eat less meat than the 8 ounces per person per day Americans put away now. Instead of so much meat, we should eat better meat. Insisting on better quality and approaching meat with a degree of understanding will lead butchers and ultimately the meat industry to raise animals in a humane and sustainable way. I give a recipe for rack of lamb because it's one of those cuts that intimidates but that is really very simple. The whole trick is cooking it to the right degree of doneness. This is very easy to determine by pressing against the two ends of the rack and taking it out of the oven as soon as the two ends feel firm and bounce back to the touch. --James Peterson Makes 4 main-course servings Ingredients 1 American rack of lamb (8 chops) or 2 New Zealand racks of lamb (16 chops total), about 1 1/2 pounds, ribs frenched Salt Pepper 1 pound lamb stew meat or trimmings, cut into 1/2-inch strips 1/2 onion, coarsely chopped 2 cups chicken broth Let the rack(s) come to room temperature and season all over with salt and pepper. Preheat the oven to 450°F. Spread the stew meat and onion on the bottom of a roasting pan just large enough to hold the rack(s). Place the rack(s) on top. Slide the pan into the oven and roast for about 25 minutes, or until an instant-read thermometer inserted into the center of the roast without touching bone reads 125°F to 130°F or until the meat feels firm when you press both ends of the rack(s). Transfer the rack(s) to a platter or cutting board, tent loosely with aluminum foil, and let rest for 15 minutes before carving. While the rack(s) are resting, make the jus. Put the roasting pan on the stove top over high heat and stir around the pieces of meat until the meat is browned and any juices have caramelized on the bottom of the pan. Discard the fat and return the pan to high heat. Deglaze the pan with 1/2 cup of the broth, scraping up any brown bits on the bottom of the pan with a wooden spoon. Boil down the broth until it caramelizes into a crusty brown layer with a layer of clear fat on top. Pour off the fat, return the pan to high heat, and deglaze the pan with a second 1/2 cup broth, again boiling it down. Deglaze the pan with the remaining 1 cup broth, stirring until the crust has dissolved into the liquid, and then strain the liquid through a fine-mesh strainer into a warmed sauceboat. Carve the rack(s), cutting between the ribs. Pass the jus at the table.
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From Booklist
Cookbook author Peterson is now his own best brand, with 13 cookbooks and six James Beard awards to his credit. The brand’s attributes? An advocacy of natural, fresh, locavore-type ingredients; thorough explanation of basic cooking terminology; photographs that teach; and easy-to-follow recipes. His latest on all things meat doesn’t disappoint. Though his introduction addresses vegans, admonishing all to “follow your conscience†about the consumption of animals, the rest of his text advocates only the use of the best lamb, rabbit, beef, and chicken available. Thoroughly review the first two chapters; in them Peterson sets forth the proper ways to sauté, grill, braise, and poach (among other methods), illustrates such fundamental preparation methods as julienning a leek and sectioning a turnip, and identifies the flavors associated with different international cuisines. Next, the fun: 175 recipes and, more important, instructions and sidebars to ensure that expensive roasts and whole birds emerge with great taste. Learn the three secrets to perfect holiday turkey, how to cook game like venison and caribou, and the right brining time. Familiar dishes will comfort, including braised picnic ham, beef Wellington, chicken liver mousse, and coq au vin. A new bible for any cook. --Barbara Jacobs
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Product details
Hardcover: 336 pages
Publisher: Ten Speed Press; First Edition edition (October 26, 2010)
Language: English
ISBN-10: 1580089925
ISBN-13: 978-1580089920
Product Dimensions:
8.3 x 1.2 x 10.3 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#254,393 in Books (See Top 100 in Books)
I own almost all of Peterson's books. He is truly a master of teaching how to cook. His recipes focus on the most basic techniques and using the natural flavors of the foods themselves to make them stand out. I have never found better recipes for stews, pot roast, steak, etc. No celebrity chef will teach you the way Peterson can. You cannot go wrong with any of his books.So on to Meat.This is a very good kitchen education on meat. You will learn all of the basics about how to grill, braise, sauté, etc. The photos are marvelous and the recipes are very good. There's literally every type of meat you can cook here--squab, rabbit, brains, kidneys, I mean it goes on forever.There's not much contained in here that is not contained in his work Cooking, though. It seemed like he used this book more as a medium for showing off his photography than for delivering new recipes. There are a few, certainly, but goose with sauerkraut, that's not too innovative, and few of us really want to know how to cook brains. There's a great recipe for if you can find a really old rabbit, which Peterson acknowledges is close to impossible.So I enjoyed reading it and I will keep it. But this is not in-depth like Glorious French Food: A Fresh Approach to the Classics or Sauces: Classical and Contemporary Sauce Making, which really get into the explanations about how and why you cook a certain way. It's sort of like he took out the meat recipes from Cooking, added maybe a couple dozen useful new recipes, and some really pretty photos.But I will end the review on a high note. If you haven't read Peterson before and you all you want is a book on cooking meat, this is it, you'll love it. If you need a new cook book and don't know where to start, start with Cooking--that book changed my life. If you have Cookingand you want more in-depth information about meat, you'll find a few bits here and there that you'll like. If you are really hungry for an in-depth education from Peterson, track down Glorious French Food: A Fresh Approach to the Classics--light on photos and heavy on teaching.Four stars because it's Peterson, and it's a great work. One star penalty for being a little redundant.
Great recipes. Oh my goodness. And so easy to follow the instructions. The London broil tried tip with the white wine gravy sauce ðŸ˜ðŸ˜ðŸ˜.
Jame's Peterson's "Meat: A Kitchen Education" is a remarkably useful book, chock-a-block full of useful information from a Master Butcher. You'll learn stuff about meat cuts you never knew, and if you pay attention the book will save you a ton of money in your shopping. Excellent reference work any serious chef's bookshelf, and IMO indispensable for more casual kitchens. A knowledge base that begs to be tapped.
Perfect for both the experienced and beginning cook.
Read it with interest, I learned things, but, to be honest, I just like reading cookbooks--almost like reading post-modern novels that have no plot. Will try a few recipes. Probably best for someone who is just getting into the kitchen but isn't overawed by having their steak bones frenched.
if you are a meat lover and cook a lot, this is a great book. good basic tips and has good background and understanding of meats. very useful and can be shared amongst family members for cooking tips. also a nice looking book on top of that.
Using this book know how to successfully prepare meat meals.
Chef Peterson has outdone himself again. His newest book is a well assembled cookbook and very good in depth information on all cuts of meat and recipes to follow. So for anyone from the home cook to the professional this is a must read.
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